Rhubarb Compote
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 45 grams Shelled pistachio
- 400 grams Rhubarb
- 1 pc fresh ginger (1.5 cm)
- 25 grams butter
- 160 grams sugar
Preparation steps
1.
Roast the pistachios in a dry pan until fragrant. Cool slightly, then coarsely chop. Rinse the rhubarb, remove the strings, and cut on a bias into 2 cm (approximately 3/4 inch) pieces. Peel and finely dice the ginger.
2.
Melt the butter in a pan and sprinkle the sugar over it. Caramelize the sugar, then add the rhubarb and ginger. Simmer 5 minutes, stirring occasionally. Serve the compote on dessert plates, sprinkled with the roasted pistachios. Serve with vanilla ice cream, if desired.
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